Individual Chicken Pot Pies

2 (14-ounce) cans chicken broth

½ large sweet onion 

2 cloves garlic, minced

1 cup fresh broccoli florets, chopped

1 (16-ounce) bag frozen mixed vegetables (corn, lima beans, peas, carrots and green beans), thawed and drained

1 cup frozen green peas

1 (4-ounce) can mushrooms, stem and pieces, drained

4 cups cooked chicken

¼ teaspoon dried thyme leaves

¼ cup marsala wine

1 teaspoon salt

½ teaspoon black pepper

¼ cup chopped fresh Italian parsley

¼ cup heavy cream

1 cup water

¼  cup cornstarch

1 box frozen puff pastry, thawed in the refrigerator

1 egg, beaten

In a large stock pot, heat chicken broth over medium-high heat. Add onion and garlic and cook in the broth until onion is tender. Stir in broccoli. Heat through. Add mixed vegetables, green peas, mushrooms and chicken. Stir in thyme, marsala wine and heavy cream. Season with salt and pepper. In a small bowl, whisk together water and cornstarch. Pour into the chicken and vegetable mixture. Stir constantly until the broth thickens. Remove from heat.  Ladle the stew into ovenproof bowls. Turn one empty bowl upside down on thawed pastry sheet and cut around it with a small knife. Repeat for the number of crusts you need. Brush the rim of each bowl with the beaten egg. Place puff pastry round on tops. Gently press pastry edges over the lip of the bowls. Brush the crusts with the beaten egg. Using a small knife, make a slit in the top of the pastry to vent. Bake in a preheated 400 degree oven for 30 minutes or until pastry is puffed and golden brown.

The writer owns Catering by Debbi Covington and is the author of three cookbooks, Celebrate Beaufort, Celebrate Everything! and Dining Under the Carolina Moon. For more great recipes and to view her cooking demonstrations, visit and subscribe to Debbi’s YouTube channel. Debbi’s website address is She may be reached at 843-525-0350 or by email at